Rebecca trained at Natural Gourmet Institute in New York City, the leading culinary school in health-supportive cooking. She worked at the Jean George restaurant, Mercer Kitchen, as well as the James Beard Foundation, where she helped award winning chefs execute dinners. She also worked as a recipe tester developing recipes for two cookbooks.
As a personal chef in New York City, Rebecca’s clients included prominent families, working professionals, famous film directors, and a Nobel prize winner.
Rebecca focuses on cooking seasonal, organic, and local foods. She has experience cooking for a variety of dietary requirements (including nut allergies, gluten-free, and vegetarian/vegan) and she particularly enjoys tackling culinary challenges.
Rebecca's love for cooking and entertaining began a young age in her father’s kitchen. Besides her parents’ frequent entertaining, Rebecca’s influences also include a life spent travelling internationally.
Rebecca now lives with her husband, Ben, and son, Theodore, in State College, Pennsylvania.